Monday, March 14, 2016

Of Cauliflower and Curry Sauce, Black Rice and Roasted Mushrooms

Cauliflower is plentiful just now, and with the many Bangladeshi markets in my area, good curry is not hard to find... not to mention one nearby building is nicknamed (among Bangladeshis) the curry palace, because it has such an overwhelmingly Bangladeshi community. Steamed cauliflower with curry sauce is an old favorite, that I had not made for many years, but with the new vegan regime, I suddenly got interested again.

Black Rice is great stuff, it tastes terrific, and it has high nutritional value. It also makes for an interesting contrast with the white of the cauliflower, and I like this particular combination better than cauliflower with brown rice (white rice of course is a no, no). I cook it in my trusty old Zojirushi rice cooker like brown rice, on the GABA Brown Rice cycle. Black Rice is easy to find in my area. The Chang-Li supermarket usually stocks at least two varieties, a Chinese one, and my favorite from a company named Heartland:

Heartland Products at Chang-Li in the Indian section

From the same company comes also a lovely black quinoa, which I love also. 

According to the Wikipedia article cited above, black rice contains iron, vitamin E, and more antioxidants than Blueberries. What more do you want? But the Wikipedia article continues: Black rice contains essential amino acid like lysine, Tryptophan; vitamins such as vitamin B1, vitamin B2, folic acid; and is a good source of minerals including iron, zinc, calcium and phosphorus. And, like I mentioned above it creates an interesting picture on your plate with the cauliflower.

The Recipe

If you don't have a steamer, Chang-Li has classic bamboo steamers. So, steaming the cauliflower is easy. Rice I usually make ahead for a few days, then comes the critical piece, the curry sauce, based on a recipe from Dr. Caldwell Esselstyn's book, Prevent and Reverse Heart Disease: The Revolutionary, Scientifically Proven, Nutrition-based Cure (page 163). Esselstyn's book is the Bible of the "plant perfect," a.k.a. "no-oil vegan,"  diet. My principal difference with the Esselstyn recipe is that I don't want to be too stingy on the curry, so for his 1-2 teaspoons, I substituted 1-2 tablespoons, and I use heaping tablespoons to boot, but the amount will vary with the type of curry you are using.


  • 1 cup brown rice
  • 2 cups water
  • 1/4 cup nutritional yeast
  • 1-2 tablespoons white miso
  • 1 teaspoon garlic powder
  • 1-2 heaping tablespoons curry powder
  • 1 teaspoon of arrowroot, dissolved in water. (Added last)


  1. Blend the rice and water together in a blender, food processor, Nutribullet, Vitamix, etc. to liquify the rice.
  2. Add the nutritional yeast, white miso, garlic powder and curry powder, blend together.
  3. Bring to a boil over low flame, stirring continuously.
  4. Turn off the heat and add the dissolved arrowroot to thicken.
This is the best curry sauce recipe I have ever found, and it makes a nice, thick sauce if you get the arrowroot right.
It could not be easier: pour a liberal helping of this curry sauce on your cauliflower on the plates. Serve with roasted mushrooms (with rosemary), or a Seitan or Kao-Fu stew, or some bean dish to complement the proteins in the rice.
For the record, Arrowroot can always be found at Chang-Li too in the West Indian section, and they also have some excellent organic miso, both white and red.
Around here the nutritional yeast can be found at Good n Natural, at 2173 White Plains Road.

The more I get into this, the more fun I have with all the new recipes.

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